Cacio E Pepe With Buttered Cauliflower Recipe

Recipe By Slurrp

Cacio e Pepe with Buttered Cauliflower is a delicious twist on the classic Italian pasta dish. Instead of using traditional pasta, this recipe swaps it out for tender cauliflower florets, making it a low-carb and gluten-free option. The cauliflower is cooked until golden and then tossed in a creamy sauce made with butter, Parmesan cheese, and freshly cracked black pepper. The result is a flavorful and satisfying dish that is both comforting and healthy.

4.2
21 Rating -
Rate
Vegdiet
20minstotal
5minsPrep
15minsCook
20m.total
5m.Prep
15m.Cook
Cacio E Pepe With Buttered Cauliflower
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ingredients serve

Ingredients for Cacio E Pepe With Buttered Cauliflower Recipe

  • 1/4 Head Of Cauliflower
  • 1/2 tablespoon Olive Oil
  • As required Salt And Pepper, To Taste
  • 2 ounce Pasta Of Your Choice
  • 1 tablespoon Butter
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Grated Parmesan Cheese
  • As required Freshly Cracked Black Pepper, To Taste
  • flakes Red Pepper Flakes
  • as per your need Additional Parmesan Cheese And Black Pepper, For Garnish

Directions: Cacio E Pepe With Buttered Cauliflower Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 425°F (220°C).
  • STEP 2.Cut the cauliflower into florets and place them on a baking sheet. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 20-25 minutes, or until golden brown and tender.
  • STEP 3.In the meantime, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
  • STEP 4.In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, until fragrant.
  • STEP 5.Add the cooked pasta to the skillet and toss to coat in the butter and garlic mixture.
  • STEP 6.Add the roasted cauliflower florets to the skillet and toss to combine with the pasta.
  • STEP 7.Sprinkle the grated Parmesan cheese and freshly cracked black pepper over the pasta and cauliflower. Toss again to evenly distribute the cheese and pepper.
  • STEP 8.Cook for an additional 1-2 minutes, until the cheese has melted and the dish is heated through.
  • STEP 9.Serve the Cacio e Pepe with Buttered Cauliflower immediately, garnished with additional Parmesan cheese and black pepper, if desired.

Cooking Tips

  • Make sure to roast the cauliflower until it is golden brown and tender for the best flavor and texture.
  • Use freshly cracked black pepper for a more intense and aromatic flavor.
  • Feel free to add some red pepper flakes for a spicy kick.
  • Serve the dish immediately to enjoy it at its best.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in a skillet over medium heat, adding a splash of water or broth to prevent the dish from drying out.
  • Garnish with additional Parmesan cheese and black pepper before serving.
Nutrition
value
43
calories per serving
4 g Fat< 1 g Protein2 g Carbs2 g FiberOther

Current Totals

  • Fat
    4g
  • Protein
    < 1g
  • Carbs
    2g
  • Fiber
    2g

MacroNutrients

  • Carbs
    2g
  • Protein
    < 1g
  • Fiber
    2g

Fats

  • Fat
    4g

Vitamins & Minerals

  • Calcium
    23mg
  • Iron
    < 1mg
  • Vitamin A
    27mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    8mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    7mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    14mg
  • Manganese
    < 1mg
  • Phosphorus
    18mg
  • Selenium
    1mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp